This being the basket prior to July 4th, we have included red, white, & blue new potatoes in your basket this week. They will be great in potato salad and this French version is perfect for the 4th. After all, the revolution would have failed without the French!

POTATO SALAD FROM PERIGORD

1 1/2 lbs. potatoes, unpeeled

1 garlic clove, cut

1 onion, sliced

2 Tbsp. chopped sour gherkin

1 Tbsp. capers, drained

1 Tbsp. chopped parsley

2 tsp. chopped chives

1 tsp. chopped tarragon

salt and pepper

2 eggs, hard boiled

3 Tbsp. vinegar

1/4 c. olive oil, or to taste

To make a Gribache sauce: mash the egg yolk into a puree with the vinegar and salt and pepper to taste. Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender. Run under cold water to cool. Cut into thick slices and keep warm. Rub the inside of a salad bowl with the cut garlic clove. Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper. Pour the sauce over the salad and mix well. Garnish with chopped egg white. Serve warm or cold. (The gherkin and capers can be omitted. Olives can be substituted. Tarragon is optional and cilantro would work well). Adapted from Salads by the editors of Time-Life Books

This is another good salad for a picnic.

PENNE WITH KALE AND POTATOES

½ lb. kale

2-3 Tbs. salt

1 large yellow-fleshed potato, ¾” cubes

14-16 oz. uncooked penne pasta

1-2 cloves garlic, chopped

3-4 Tbs. olive oil

fresh black pepper to taste

Clean the kale, removing tough ribs, and cut it into thin strips. Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes. Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth). Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat. When garlic begins to sizzle, remove from heat. Drain pasta and vegetables, reserving 2 cups of the cooking water. Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water. Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce. Add more cooking water as needed. Serve in bowls, topped with a drizzle of remaining olive oil and pepper. Serves 8. Adapted from Red, White and Greens by Faith Willinger

Kale chips are a great treat, and healthy too! This is just about the easiest way to make a batch.

MICROWAVE KALE CHIPS

5-10 kale leaves

4 tsp. olive oil

Kosher salt

Remove stems from the kale leaves and tear into 2 inch strips. Wash and thoroughly dry the leaves and toss them with oil in a large bowl. Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt. Microwave for three minutes. If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy. Repeat with remaining leaves in two batches. The kale chips can be stored for up to a week in an air tight container.